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Aubergines En Persillade

Sautéed eggplant cubes with garlic, parsley, spring onions, breadcrumbs, and olive oil.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Aubergines En Persillade

Ingredients

Directions

Prepare the aubergines

  1. Cut the aubergines into large cubes.

  2. Saute the cubes in hot olive oil, shaking the pan frequently until browned all over and tender inside.

  3. Dry the aubergines on kitchen paper and keep warm.

Make the crumb topping

  1. Fry the breadcrumbs in more oil until golden all over.

  2. Add the spring onions, garlic, and herbs to the breadcrumbs and fry briefly.

Combine and serve

  1. Return the aubergines to the pan and toss over a moderately high heat until sizzling.

  2. Add salt to taste, then toss in the parsley.

  3. Serve the dish hot.

Nutrition, whole recipe (rough)

632Calories
15 gProtein
15 gFat
108 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + oreganotop 1% of all pairs
    Smell alikestrong
    Cooked together791 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Oregano + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together1,184 recipes

    Shared aroma: estragole (anise, licorice).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Aubergines
Browned in hot oil, they turn tender inside and develop savoury flavour on the outside.
Breadcrumbs
Frying in oil makes them golden and crisp, adding crunch against the soft aubergine.
Garlic
Frying briefly releases its aroma into the oil and breadcrumbs.
Parsley
Added at the end, it contributes fresh, green flavour and aroma.
Spring onions
Softened briefly in the oil, they add mild onion sweetness and aroma.

The step that matters

Dry the aubergines on kitchen paper. Aubergine is spongy and holds water; if it stays wet it steams rather than sears, so it will not brown well when returned to the hot pan and may turn soggy.

Swap the onion

How well each one fits the dish's main ingredients (olive, garlic, clove, thyme, oregano, parsley):

  1. Eggplantfits better
  2. Shallotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against olive, garlic, clove, thyme, oregano, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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